Directions:

Combine the coating ingredients in a large storage container and mix well. This makes more than 4 cups of mix. Store it in the cupboard for whenever you want to make fried chicken.

Prep the chicken as desired. You can use skinless and boneless pieces, or use whole pieces. You might want to cut chicken breasts and thighs into strips. Place the chicken in a large bowl and add buttermilk to cover the chicken. Stir to distribute the buttermilk throughout the chicken pieces and then add more buttermilk if needed. Refrigerate 2 to 3 hours. Some recipes say to marinate the chicken overnight.

Place some of the coating mix in a shallow bowl. Heat oil to 375°F / 190°C) in a large skillet. Remove pieces of chicken from the buttermilk, without rinsing, and dredge in the coating mix. Shake off excess. Fry until golden brown, turning the pieces over about halfway through the cooking, 5 minutes or longer per side. The cooking time will depend on the size and temperature of your chicken. Drain on paper towels.